New year = new eats. I thought I’d start 2015 off with some superfoody experiments. This one is a winner.
Turmeric is a magical spice for immune system and digestive system support. There are also some claims it helps with Alzheimer disease. Sweet potato is a nutrient rich knobbly tuber which will always be affectionately known as a kumara to me (bro).
Traditional falafels aren’t my favourite thing, the consistency is a little rough and unfriendly. Add fluffy sweet potato and they are delicate and seriously good.
Note: these are vegan and gluten free (if you use gluten free flour).
240g chickpeas (or 1 tin drained)
300g sweet potatoes
3 large cloves garlic
1 handful fresh coriander leaves
1 heaped teaspoon ground turmeric
2 teaspoons heaped ground coriander
1 teaspoon heaped ground cumin
2 tablespoons olive oil
1 heaped teaspoon sea salt
2 tablespoons flour (or GF chickpea flour)
Extra flour for rolling with
Scrub, chop and boil the sweet potato until tender. Drain.
Put all ingredients into a big bowl and attack with a stick blender. The downward pressure brings it all together better than a food processor. If you don’t have one, I reckon a good old bash with the potato masher would do the trick.
Mix until it’s all kinda pastey. If you like texture, then leave a few rustic lumps. The mixture should be soft and pliable. Add a little flour if it’s a bit wet.
Take a heaped teaspoon worth and roll it in your floured hands. The turmeric will turn your nails zombie yellow, but it washes out. I squashed mine into little discs like cookies, but balls shapes are allowed too.
Drizzle a baking dish with olive oil and add your falafels. Bake at 220C until browned.
I served mine with steamed greens, rice and sour cream with chopped onion/tomato/cucumber/coriander/mint. I’d have used greek yoghurt, but we are just about out of everything after Christmas hols. Apparently hummus and salad is the traditional accompaniment.
Leftovers were eaten today in a wrap with sour cream and kale/salad leaves. Yummy 🙂